Friday, May 30, 2008

Stressed, so I got creative in the kitchen

I made a killer-stew last night. If you don't believe me, then try it yourself.


Olive oil
About 600g chuck
4 Tablespoons Ina Paarman's beef stock (dissolved in about 2l of water)
2/3 bottle of Shiraz
Basmati Rice
3 Large Carrots
4 Large Potatoes
4/5 baby onion
DO NOT ADD SALT! (The stock has enough to flavour the food)


Heat the olive oil in a pot. Cut the chuck off the bone and cut it into about 2cm blocks. Peel the carrots and potatoes and cut into similar sized blocks. Place a few pieces of chuck in the pot. Allow to brown and turn over to brown on the other side. If it sticks, leave it for a few seconds, it will come away by itself. Once the chuck is browned on all sides, remove from the pot and brown the other pieces. Remember to place the browned chuck in a dish, because the oil and some of the fluid in the meat will settle. You will see that the oil browns a bit. That will add to the flavour. COOK THE STEW IN THE SAME POT IN THE OIL THAT's LEFT)

When all the meat is browned, place it back in the pot, including the oil and liquid. Add the wine. Add the stock. swirl it around a bit. Add 2/3 of the carrots and potatoes. Turn the heat down and allow to simmer for about an hour.

While you make the basmati rice, you can put in the rest of the veggies - carrots, potatoes and now the onions (Peeled, but whole) (The first lot is to thicken the sauce a bit, while the second lot should be ready by the time you dish up.)

Way to make basmati rice: I usually use 1 and 1/2 cups of rice (For 2 adults and 1 child). Place rice in a dish. Add cold water and allow to stand for about 10 min. Drain water, place rice in a pot with 3X the amount of water than the amount of rice. Add a pinch of salt and boil away. Once the rice is cooked (should be ready just before it is completely soft), drain the water and add a bit of butter.

By now the stew should be ready.

Tell me what you think.

ps. Steam a bit of broccoli so that you get something green as well.

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